fettucine alfredo, vegan style!
Doodleyboo posted
this recipe so I gave it a whirl on the weekend. I love the tangy taste of nutritional yeast in a sauce, it was pretty good. Only problem with mine is that I couldn't get the tofu to puree enough, so there were little tiny tofu bumps in it. I probably need a better blender.
I served it with
fake parmasean and nappa salad:
Labels: cheeze, nutritional yeast, pasta, sauces, tofu
Mac + Cheeze Casserole
Assembled the ingredients I chose to use:
I didn't splurge on cashew butter, I powdered some raw cashews in my grinder:
I made the sauce, cooked the pasta and added green onions and cut up Yves pepperoni. Mixed and poured into baking dish:
Sprinkled with bread crumbs. Baked and enjoyed!
Many more possibilities for casserole. I made the sauce soupier and liquidy-er than the recipe sugggested, I used soy milk instead of water. Yummy comfort food!
(p.s. I added "veat" as a label, I heard someone on CBC use that word for veggie meat)
(p.s.s. I hope the Blogger upgrade hasn't alienated anyone from the Blogger beta)
Labels: bread crumbs, cashews, casserole, cheeze, macaroni, pasta, veat, vegan, veggie pepperoni
